Sweet Coconut Bread

Hi Everyone.  I'm thrilled to be joining the Secret Recipe Club once again.   It's been a few years since I last joined in, but I'm looking forward to once again taking part in this once-a-month bake along.

This month I was assigned the blog From Grandma Loy's Kitchen.  As soon as I read Loy's "about me" blurb, I knew we were cut from the same cloth, "I read cookbooks like novels, love to experiment in the kitchen, and spend way too much time reading blogs."  Oh my, can I relate!  

I am not exaggerating when tell you Loy's blog has hundreds and hundreds of delicious recipe.  I seriously had a hard time picking just one to share with you today.  I considered making Almond Joy Fudgies, Butterfinger Brownies, Chocolate Graham Marshmallow Drops, Japanese Fried Chicken, Hidden Treasure Mini Meatloaves, and Italian Sausage Casserole.  In the end I wanted to chose something that would satisfy my craving for coconut and the fact that this recipe uses toasted coconut sealed the deal.  So here it is, Loy's Key West Coconut Bread.  Loy makes this bread for her son-in-law at Christmas and I understand why - it's incredibly delicious.  I look forward to trying more of her recipes.  

I like to toast coconut in a dry skillet.

Stir it constantly - it doesn't take long.

Don't you just love toasted coconut?

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3udVX90

• pure coconut extract https://amzn.to/3g3i1ep

• bakers joy https://amzn.to/3KRRxuo

• professional loaf pan https://amzn.to/3rjA5Yd

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Sweet Coconut Bread 

makes one 8x4-inch loaf

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon fine salt

• 8 tablespoons unsalted butter

• 1 cup sugar

• 2 large eggs

• 2 teaspoons pure coconut extract (can substitute the best vanilla extract)

• 8 ounces sour cream

• 1 cup shredded coconut, toasted

Directions

1. Preheat oven to 350F and spray an 8x4-inch loaf pan with Baker's Joy (I also lined my pan with a strip of parchment paper).

2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

3. In the bowl of a stand mixer, cream butter and sugar together.

4. Add eggs, extract, sour cream, and toasted coconut.

5. Add flour mixture and beat just until combined.

6. Pour batter into prepared pan.

7. Bake in center of preheated oven for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Mozzarella Sticks

I've been giving weekly cooking lessons to a 20-something year old this summer.  When I asked what he wanted to learn how to make this week, he responded, "I don't suppose you know how to make mozzarella sticks?"   Yes, mozzarella sticks!!  They're not difficult to make at home, but there are a couple of really important things you need to do in order to achieve success.  Here's what you need to know. 

For this recipe, you'll need low-moisture mozzarella cheese. You can purchase a block of cheese and cut it up, or you can make it easy on yourself and buy individually wrapped string cheese. They're the perfect size and shape.

Dip the string cheese in beaten eggs.

Then coat with Italian seasoned breadcrumbs.

Then back into the egg for a second time.

Then back into the bread crumbs again. So now that the cheese sticks have been dipped and coated twice, place them in the freezer for at least 6 hours.

Fry in heated oil as directed in the recipe below. You’ll know they’re done when the cheese melts and the crumb coating is toasty in color.

Drain on paper towels and sprinkle immediately with very fine salt (like popcorn salt).

Serve with my San Marzano Tomato Sauce or my Quick Marinara Sauce. Enjoy!

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3HdJwOj

• silpat liner https://amzn.to/3r8Hfy6

• Italian seasoned bread crumbs https://amzn.to/3AGzoLg

• san marzano tomatoes https://amzn.to/3AOdmq7

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Mozzarella Sticks

Printable Recipe

Ingredients

• 12 mozzarella string cheese sticks, unwrapped

• 3 eggs, beaten well

• 1 cup Italian seasoned bread crumbs

• olive oil for frying

• popcorn salt for sprinkling (super fine salt)

• your favorite tomato sauce for dipping

Directions

1. Place beaten eggs in a shallow bowl.

2. Place breadcrumbs in another shallow bowl.

3. Coat mozzarella sticks with beaten egg, then coat with bread crumbs.

4. Repeat step 3.

5. Place double coated mozzarella sticks on a sheet pan or plate and freeze for at least 6 hours or overnight.

6. In a tall sided non-stick sauce pan, gently heat about 1 inch of oil until it bubbles when a wooden spoon placed in it.

7. Fry 3 or 4 sticks at a time, turning when necessary and adjusting heat as needed. They should only take 2-3 minutes to cook.

8. Remove from oil and drain on paper towels when brown and cheese begins to ooze; sprinkle immediately with popcorn salt or very fine salt.

9. Serve with your favorite tomato sauce for dipping (my San Marzano Tomato Sauce is the bomb!).

Note

• To make your own Italian Seasoned Bread Crumbs, add the following to one cup of plain dry bread crumbs:  

• 1/2 teaspoon fine salt

• 1/2 teaspoon dried parsley

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried basil